something with quorn?
Merrill is a co-founder of Food52.
What variety do you have? How about Quorn Parmesan?
We like the varieties that have no definitive seasoning or additions, so you can do anything you want with it. It's a chicken analog, so depending on how you prepare it -- chilis, stirfries, wraps, etc. The 'whole' quorn has a recipe on the box -- marinate and bake. Very flexible stuff.
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